Monday, November 29, 2010

Jam buns

Jam buns / Pãezinhos recheados com geléia

Yeasted challenged, fear not: these buns are absolutely easy to make and good to finish up that jar of jam that has been around your fridge for weeks (months, maybe?). :D

It’s not even right for me to take the credit over these – the standing ovation should go to my stand mixer.

Jam buns / Pãezinhos recheados com geléia

Jam buns
from Donna Hay magazine

2 teaspoons active dry yeast
5 tablespoons caster sugar
¾ cup (180ml) lukewarm whole milk
2 1/3 cups + 1 tablespoon (337g) all purpose flour
3 tablespoons (42g) unsalted butter, melted
1 egg yolk
1/3 cup raspberry jam or your favorite flavor
1 egg yolk, extra
2 tablespoons heavy cream
icing sugar, for dusting (optional)

Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Add the flour, butter, yolk and remaining sugar to the yeast mixture and mix until a soft dough forms. Knead on a lightly floured surface for 5 minutes or until smooth and elastic, adding a little flour to the dough if it becomes too sticky – avoid adding too much flour or the dough will become tough. Make a ball with the dough, place in a lightly oiled large bowl, cover with plastic and set aside in a warm place for 1 hour or until doubled in size.
Butter a large baking sheet. Divide the dough into 16 pieces and roll into balls. Press out into circles measuring about 12cm (5in) in diameter and spoon 1 teaspoon of the ham into the center of each. Carefully fold over the dough to enclose the filling and pinch to seal. Place pinched side down onto prepared sheet.
Using a sharp knife, make a small cut in the top of each roll. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
Preheat the oven to 180°C/350°F. Whisk together the yolk and the cream and brush over the buns. Bake for 15-20 minutes or until dark golden. Serve warm or at room temperature, dusted with the icing sugar – the jam is extremely hot when the buns first come out of the oven, so handle and eat with care.

Makes 16

16 comments:

  1. Hello my dear friend. Good to see you're still cooking up a storm. Looks divine. Nothing beats freshly baked bread for me!

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  2. they look sooooo cute :D want one now :)

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  3. Bom dia Patricia,

    eu gostaria de saber onde voce conseguiu os botoes para PDF e Print que aparecem no final de cada post.
    Obrigado pelas dicas culinarias! :-)

    ABS

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  4. Beautifully baked and written - for the yeasted challenged....standing ovation to your mixer...love it!

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  5. Wow these look superb, wouldn't like to have a couple right this minute with my milk :-(

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  6. these look amazing and i would just LOVE to make them. do you recon i could make them with fresh yeast? its just easier to get my hands on fresh yeast instead of dry active yeast...

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  7. They look amazing and so professional. You've got a smooth golden finish to them. Delicious

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  8. Hi, first time visiting your blog and I like your photos shooting skills!

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  9. That filling looks so good. Great buns.

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  10. These look delicious! I'll be making them very soon :) Thanks for the recipe!

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  11. i love your recreations of DH. As always, Patricia, looks delicious, wonderfully shot and thoughtfully written!

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  12. Hey, gorgeous! Long time no see! How is everything going?
    xoxo

    Just Cake Girl, thank you! I wish I could share them with you!

    Oi, Anônimo, aqui:
    http://www.printfriendly.com/button
    Por nada!

    Sally, thank you! You are far too sweet. ;)
    xx

    Miryam, thank you! I wish I could share them with you!

    Torview..., thank you!

    Anonymous, I think it would work out well with fresh yeast, too!

    Katie, thank you! You are too sweet!
    xx

    Ah Tze, thank you for stopping by!

    Helene, thank you! I love anything jam.

    Carly, thank you for stopping by! I hope you like the recipe!

    Susan, my lovely friend, you are always so sweet, thank you!
    I love Donna's recipes!
    xoxo

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  13. I love yeast breads! Your jam buns look delicious!

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  14. Yeast buns - love 'em! Never made them myself, though. Maybe you've encouraged me to give them a try!

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  15. What a fun idea! I'm not a jam fan but these sound really good.

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Thank you for your comment!